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I started Just Food to explore the creative side of food preparation and presentation. I have to admit I’ve been a bit disappointed in how little creativity there is, but I think I’ve tapped into the main vein. I’m inspired and excited to learn more about the science behind these cool presentations so much so I signed up for Science & Cooking: From Haute Cuisine to Soft Matter Science. Yup, I did! You can follow this adventure on my alter ego blog, DesignBox, to see if I can cut the mustard in an on-line course about science and food and possibly burning down the house – in a good way I hope.

I want to share my new visual crush with Moto Restaurant in Chicago and some awesomeness they’re cooking up.

Do these chefs dream about food inventions?